Think of this as a seafood paella made with pasta instead of rice. Good with chunks of crusty bread to mop up the juices.
- Pinch of saffron threads
- 3 cups fish stock, heated, as needed
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 3 ripe tomatoes, skinned, seeded and chopped
- 1 tsp sweet paprika
- 10 oz (300g) spaghetti or linguine, broken into 2in (5cm) lengths
- 8 oz (225g) firm white fish fillets, such as cod, haddock, or monkfish, skinned and cut into ¾ in (2cm) slices
- 8 oz (225g) large shrimp, peeled and deveined
- 12 mussels or clams, scrubbed
- 8 small scallops, cut in half
- 1 cup frozen peas, thawed
- Salt and freshly ground black pepper
- 2 tbsp chopped parsley
1. Combine the saffron and 2 tbsp of the fish stock in a small bowl. Set aside.
2. Heat the oil in a large frying pan over medium heat. Add the onion and garlic and cook, stirring often, for about 5 minutes, until translucent. Add the tomatoes and paprika and cook for 5 minutes. Add the pasta, 2 cups of the remaining stock, and the soaked saffron. Bring to a boil. Cook for 5 minutes.
3. Add the fish, shrimp, mussels, scallops, and peas to the frying pan. Continue cooking until the pasta is tender, adding more stock as needed to keep the mixture moist. Season with salt and pepper. Sprinkle with the parsley and serve directly from the pan.
Nutritional information is based on 1/8 teaspoon added salt per serving.